Camp Pizza

This past weekend I was all set for a weekend camp out with the Boy Scouts but a nasty cold kept me and my son home for the weekend. Although we weren't able spend the night out in the tent we did follow through with one of our weekend plans - perfecting the Camp Pizza.

After an hour with Google and mixing, matching and cutting recipe's we came up with our first candidate. We set the following goals for our recipe:

1. Needed to be quick to fix so no yeast.
2. Minimal number of liquid ingredients.
3. Simple enough to put together in camp with minimal work space.

By the end of the weekend we'd worked out a pretty decent pizza that cooked up in about 20 minutes on our kerosene camp stove in an MSR aluminum pot.

Camp Pizza Crust (makes one 9" pizza):

Mix the following dry ingredients in a zip-lock bag:

• 1 c. All purpose flour (If you use wheat flour you will need more liquid).
• 1/2 tbsp Baking Powder
• 1 tsp Italian Seasoning
• 1/8 tsp salt

When ready to prepare add the following liquid ingredients and mix/knead:

• 1/3-1/2 c. of warm Water
• 1/2 tbsp Olive Oil

Pour about 1 tsp. of Olive Oil in the pot and spread around the bottom to keep the dough from sticking.

Spread the dough in the bottom of the pot making a slightly thicker crust around the edges.

Camp Pizza Sauce (enough for two 9" pizzas):

• 1 6oz. can Tomatoe Paste
• 3 oz. (half can) Water
• 2 tbsp Honey
• 1 tbsp Olive Oil
• 1/2 tsp Garlic Powder
• 1/2 tsp Oregano
• 1/2 tsp Basil
• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• 1/2 tsp Black Pepper

Spread the sauce on the the pizza crust.

Add toppings:

• 1/2 c. Mozzarella Cheese
• 1/2 sliced Green Pepper
• 1/2 sliced Red Pepper
• 1 sliced cooked Italian Sausage

Cover pot and put on stove to cook at a very low heat (flame should be orange not blue) and check every 5 minutes or so. Once the cheese melts it should be done.

Enjoy!!